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Mediterranean Tangy Halloumi Pilaf
A tangy Mediterranean halloumi pilaf with eggplant and kalamata olives, finished with tahini, za'atar and fresh oregano, served over couscous.
Ingredients
Instructions
Slice the halloumi and bake it over medium-high heat until well browned, about 5 minutes.
Add the eggplant and kalamata olives, cooking until softened, about 3 minutes.
Stir in the tahini, za''atar, olive oil and fresh oregano for 3 minutes.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
